I need some great low fat low carb recipes that ...

The following is a recipe that I will be adding to my Weight Loss site.  Please enjoy, if you want an more I am more than wiling to post them.

Eggplant Parmigiana

Note: If you miss eggplant parmigiana – well, now you can eat it again.  This is not a quick-to-fix meal, but if you can find the time to do it, you will be rewarded.  Serve with Superb Rolls or Intense Garlic Bread Surprise.

Carbs per serving 9.5 grams of carb.  NUMBER OF SERVINGS:  6.

Ingredients:

2 medium-size eggplants, peeled (about 18 ounces)

4 ounces shredded whole-milk mozzarella cheese

5 ounces grated Parmesan cheese

4 ounces shredded Swiss cheese (or very thinly sliced)

6 Tablesps tomato paste

1 ½ cups dry white wine

½ cup water

   salt to taste

   freshly ground black pepper to taste

2 eggs, beaten

¾ cup bread crumbs

½ Teasp garlic powder

¼ cup olive oil or coconut oil (more if needed)

4 Tablesps butter (1/2 stick), (optional)

            Butter or oil a 2-quart baking pan or ovenproof casserole dish.  Cut the eggplant into ½-inch-thick slices.  (Read about eggplant on page 220.)  Set out the cheeses and have ready.  Mix the tomato paste with the wine and water; stir into a smooth sauce (you can do this in the blender).  Season with salt and pepper.

            Set out two shallow bowls for the beaten eggs and the bread crumbs.  Mix the crumbs with garlic powder and salt.  Dip each slice of eggplant first in the eggs, then in the bread crumbs.  Coat well.  Put the coated slices on a platter.

            Heat a large, heavy skillet over medium-low heat.  Heat the olive oil.  Cook the eggplant slices in the hot oil until golden brown on each side.  Do not crowd the slices; you need to be able to turn them.  Preheat oven to 350ºF when you are about halfway through cooking the eggplant.  Drain eggplant on paper towels.  Transfer the cooked slices to a holding plate until all slices are cooked.  Note that these bread crumbs tend to darken faster than standard bread crumbs.  Reduce heat if needed to keep the slices light golden in color.

            Build the eggplant parmigiana.  Put a layer of eggplant (about half) in the bottom of the casserole dish.  Sprinkle about half of each of the three cheeses over the eggplant slices, but reserve some Parmesan cheese (to taste) for topping the finished casserole.  Pour about half of the sauce over the cheeses.  Add the next layer of eggplant slices and repeat the process.  Pour the rest of the sauce on top.  Sprinkle the casserole with bread crumbs and 1 ounce Parmesan cheese.  Dot with butter.  Bake the casserole, uncovered, for about 30 to 35 minutes or until light golden brown.

Hi pixiedust. Check out cookthink.com where you can search for recipes with tags such as "low-carb" and "low-fat."  

I found cauliflower to be the magic solution to substitute carb side dishes.

Mashed cauliflower: steam or microwave caluiflowers florets till tender, drain well. Mash or blend, add salt , pepper and fryed onions

Cauliflower "rice": Put raw cauliflower pieces in a food proccesor. Chop until small but not minced. Put in a microwaveable dish and cook till soft, mixing occasionaly. Don't add water, don't overcook. Add salt.

Good Luck!

I swear by low carb deserts that include low-carb fruits (strawberries and raspberries are my favorites) and low-fat yogurt or sour cream. If you have a sweet tooth or if your berries are too tart, try adding some Splenda.